Modern Muzzleloader

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Trim the venison of all bloody areas and tough connective tissue, cut it into 1 inch cubes, and grind it through the medium plate of your meat grinder along with the very cold pork fatback..Combine the spices in a small container and mix with the 1 cup of ice water.Pour the spice and water combination into the ground venison and fat and mix thoroughly for at least 2 minutes. Use your hands for mixing to assure even distribution.I substituted bacon for the fat back as I couldn't get it or pork trimmings today. This is some of the best breakfast sausage IV ever had!